Buckwheat Pancakes
If you’re looking for a delicious, healthy and gluten-free breakfast choice that won't leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.
Servings: 8 pancakes
Equipment
- 1 Heavy Skillet
Ingredients
- 1 cup Buckwheat Flour
- 1/4 teaspoon sea salt
- 1/8 teaspoon bakin gsoda
- 3/4 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 1/2 teaspoon Apple Cider Vinegar
- 2 tablespoon Maple Syrup
- 1 teaspoon vanilla extract
- 1 tablespoon Liquid Coconut OIl + more for cooking
Toppings
- all berries
- maple syrup or honey
Instructions
- In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set aside.
- In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, sea salt, baking soda, baking powder. Make a well in the center and pour the liquid ingredients in the middle.
- Whisk until it forms a smooth, slightly thick batter with no lumps. This batter is sticky, make sure you blend it completely.
- Warm a heavy skillet or pancake griddle under medium heat with a teaspoon of coconut oil.
- Using a 1/4 cup measuring scoop drop batter onto the warm and oiled pan or griddle, use the back of a small rubber spatula or spoon if needed to spread batter into a round shape pancake. Don’t overcrowd the pan, you may need to cook in a few batches.
- Cook until bubbles form on top and sides are set and dry – about 2 minutes, then under the flip on the other side. Cook for an extra 30-40 seconds on this side.
- Serve immediately. Serve with toppings of your choice. Berries, bananas, and or maple syrup are just a few suggestions.